Dairy-Free Egg and Sausage Breakfast Sandwich
Start your morning right with this wholesome Dairy-Free Egg and Sausage Breakfast Sandwich! Packed with protein and bursting with flavor, this recipe features juicy dairy-free sausage patties, fluffy scrambled eggs enriched with a touch of almond milk, and fresh spinach for a boost of greens. Sandwiched between lightly toasted dairy-free English muffins and layered with melty dairy-free cheese, this breakfast delight is perfect for those following a dairy-free lifestyle. With just 25 minutes from prep to plate, this easy recipe is an ideal choice for busy mornings or a leisurely weekend brunch. Serve warm and enjoy a satisfying, dairy-free twist on a classic breakfast staple!
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Ingredients
- 2 pieces Dairy-free sausage patties
- 2 pieces Large eggs
- 2 slices Dairy-free cheese slices
- 2 pieces Dairy-free English muffins
- 2 tablespoons Unsweetened almond milk
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Fresh spinach leaves
Directions
Step 1
Preheat a non-stick skillet over medium heat. Add olive oil to the skillet.
Step 2
Cook the dairy-free sausage patties in the skillet for 4-5 minutes per side, until they are browned and fully cooked through. Remove from the skillet and set aside.
Step 3
While the sausage patties are cooking, whisk together the eggs, almond milk, salt, and black pepper in a small bowl.
Step 4
Reheat the skillet over medium heat, adding a little more oil if necessary. Pour in the egg mixture, stirring gently with a spatula until just set, about 3-4 minutes. Remove from heat.
Step 5
Add the fresh spinach to the eggs and fold them together until the spinach wilts.
Step 6
Split the dairy-free English muffins in half and toast them lightly.
Step 7
To assemble the sandwiches, place a sausage patty on the bottom half of each toasted English muffin. Layer the scrambled eggs and spinach mixture on top of the sausage.
Step 8
Place a slice of dairy-free cheese on top of each egg, letting it melt slightly from the heat of the eggs.
Step 9
Top with the other half of the toasted English muffin. Serve the sandwiches warm.
Nutrition Facts
| Serving size | (426.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 954.7 |
| Total Fat 54.4g | 0% |
| Saturated Fat 17.2g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 372mg | 0% |
| Sodium 2396.9mg | 0% |
| Total Carbohydrate 68.9g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 4.0g | |
| Protein 40.5g | 0% |
| Vitamin D 91.0IU | 0% |
| Calcium 561.6mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 631.8mg | 0% |
Source of Calories